Prawns are wonderful in curries, because they cook quickly and carry the spicy flavours well. Geoff’s tip for minimising the amount of coconut fat in the recipe means that you can enjoy eating this curry without feeling any guilt.
Ingredients
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 green capsicum, seeded and sliced
1 green chilli, sliced (or to taste)
4-6 curry leaves (optional)
1 tablespoon freshly grated ginger
1 1/2 tablespoons mild curry paste
1 tablespoon palm sugar or brown sugar
1 heaped teaspoon turmeric powder
2 ripe tomatoes, sliced
1 kg green prawns, peeled and de-veined
1 cup desiccated coconut
1/4 cup chopped coriander
juice of 1/2 lime
salt to taste
Method
Coconut water:
1. Pour 300ml boiling water over desiccated coconut
2. Let stand for 15 minutes
3. Force through a fine strainer
Prawn curry:
1. Heat the oil in a large frying pan. Saute the onion, capsicum, green chilli, curry leaves (optional) and ginger for 2-3 minutes, stirring constantly.
2. Stir through curry paste, brown sugar, turmeric and sliced tomatoes.
3. Blend the coconut water into the curry. Reduce the heat and simmer for 10-12 minutes or until sauce has thickened slightly.
4. Add the prawns. Cook for 2-3 minutes or until prawns have changed colour. (Note: do not overcook the prawns.)
5. Stir in the lime juice, chopped coriander and salt to taste.
6. Serve with steamed rice.